November SBGEX time!

November 26, 2007 at 6:41 pm Leave a comment

Its that time again!

SECRET BAKER GOODS EXCHANGE! and my SB did not disappoint. She combined my 2 favorite things – Caramel and cupcakes! She even included the nutrition facts for me! Not sure I really wanted to know though. LOL.

Since I have a major sweet tooth I also added some buttercream frosting and it was incredibly sinful!


Caramel Cupcakes

Makes 12 servings (1 cupcake=1 serving)
Calories/serving = 182
WW pts/serving = 4

Caramel syrup
1/2 cup granulated sugar
1/2 tsp fresh lemon juice
1/4 cup water

1/4 cup sugar
1 1/3 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt
1/2 cup butter, softened
1 large egg, lightly beaten
1 egg yolk
1 tsp vanilla extract
1/2 cup sour cream

> Preaheat oven to 350. Line muffin tins with paper liners and set aside.
> To make caramel syrup, place sugar and lemon juice in a small heavy pan and stir until lemon juice is distributed throughout – Place over moderate heat, without stirring until the sugar begins to melt. When first sign of smoke appear, begin stirring the melting sugar with a large metal spoon. Continue sitrring occasionally, so the sugar will melt and caramelize evenly.
> When most of the sugar is melted, lower the heat. Continue cooking till the caramel is light amber and frothy. Don’t be alarmed if it smokes, don’t let it burn.
> Just before the caramel is light amber, bring the water to a boil. In a small pan, when the caramel is cooked, add the water all at once.
> When syrup comes to a full boil, remove from heat and transfer to heatproof cup. Should make 1/2 cup of syrup. Let cool.
> Whisk dry ingredients together
> In another bowl, beat butter till light and fluffy. Gradually beat in sugar, lower mixer to medium. Beat in egg, egg yolk and vanilla
> Spoon into paper lined tins
> Bake until tops are firm – about 20 minutes
> Cook in muffin tins on wire rack



Entry filed under: cupcakes, dessert, sbgex, weight watcher.

Menu 11.26-12.2/07 Chunky Cheesecake Brownies

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